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Passover Chocolate Toffee Sea Salt Matzah Brittle

Crunchy, sweet, salty, melt-in-your-mouth toffee matzah brittle, covered in chocolate, perfect for Passover! This super simple recipe is just like theChocolate Covered Saltine Toffee recipe that I recently posted, but it uses matzah in celebration of passover. Move over coconut macaroons, Chocolate Toffee Sea Salt Matzah Brittle is the new Passover dessert.

The
ingredients couldn't be more simple. The base is a box of matzah. Then a 3 ingredient toffee mixture bubbles on the stove top and caramelizes into each of the nooks and crannies of the matzah. Some chocolate chips are melted on top to create the ultimate most addictive passover treat ever... EVER!

The toffee mixture starts with some butter and brown sugar on the stove.

Boil for a few minutes until it is ready to cover the matzah in a blanket of the buttery sweet toffee. The trick to getting that crunchy toffee is letting the mixture boil, without stirring, so it reaches, what we call in candy making, the "hard ball stage". This will take about 3-4 minutes. When it cools, it will turn into a crunchy, buttery, sweet brittle coating for the matzah!

Pour
the toffee mixture over crackers right away, then bake
for 5-7 minutes in your preheated oven to get the toffee to spread into
an even layer across the matzah. Then comes the best part, where you sprinkle chocolate chips all over the top and watch them start to melt into ooey gooey, smooth chocolate goodness that you spread over the surface.

I like to finish it off with
a sprinkle of sea salt when the chocolate is still wet, to really round
out all the flavors. The salt really gives a complexity to the sweet toffee and chocolate for a party on your taste buds.

Pop it in the fridge until it cools and hardens and you are ready to break it apart. Here is a look at the beautiful layers of sweet goodness.

Preheat oven to 400 degrees F. Line a large (around 11"x17") rimmed cookie sheet with parchment paper or foil sprayed with non-stick spray and place a layer of matzah in single layer, covering the entire pan (break matzah into pieces to make it fit all the way to the edge of the pan.

In
a saucepan bring the butter and sugar to a boil while stirring occasionally. Without stirring, boil
mixture for 3 minutes and then immediately stir in vanilla and pour
over matzah.

Bake
for 5-7 minutes so toffee covers all of the matzah. Remove from oven and sprinkle chocolate chips on top.
Let chocolate sit for 5 minutes so it begins to melt, and then spread
over entire surface and sprinkle with sea salt. Place in the
fridge for 2-3 hours or freeze about 20 minutes until completely cooled
and solid. Break into pieces.